Rye Bread (Wheat Free)

• 2 1/2 cups almond meal or 2 1/2 cups almond flour
• 1/2 cup garbanzo flour (chickpea flour)
• 1/2 cup golden flax seed, ground
• 1 tablespoon baking soda
• 1/2 teaspoon fine sea salt
• 1 tablespoon caraway seed, finely ground (using a spice grinder or coffee mill)
• 1 tablespoon whole caraway seed, divided
• 10 eggs, separated
• 1/2 cup butter, melted
• 1/4 cup buttermilk
• 1 tablespoon Xylitol sweetener (or to desired sweetness) or 4 drops liquid stevia (or to desired sweetness)

1. Preheat oven to 350u0b0F.
2. Prepare 8 1/2 x 4 1/2 inch loaf pan by greasing.
3. Using a food processor, combine the almond meal/flour, garbanzo bean flour, flaxseeds, baking soda, salt, and ground caraway seeds. Pulse on low speed until well blended. Add 2 teaspoons of the whole caraway seeds, the egg yolks, butter, buttermilk, and xylitol or stevia and pulse just until blended.
4. Add the egg whites to a large mixing bowl and beat on high with an electric mixer until soft peaks form. Pour into the flour mixture and pulse until the egg whites are evenly distributed, avoiding running the machine at a constant speed. Spread into the pan and sprinkle with the remaining 1 teaspoon caraway seeds. Bake for 50 to 60 minutes, or until a wooden pick inserted in the center comes out clean.
5. Cool in the pan for 10 minutes. Transfer to rack and cool completely.

almond meal, garbanzo flour, golden flax, baking soda, salt, caraway, caraway, eggs, butter, buttermilk, liquid stevia

Taken from www.food.com/recipe/rye-bread-wheat-free-494265 (may not work)